Dylan Trotter

Incredibly thoughtful and generous gift from our friends @korinknives @saorikawano77 to commemorate our dinner @charlie_trotters @dyltrot this past week. Question—would you use it or frame it?

@charlie_trotters Guest Chef Vol 13: Ment’or Fundraiser Dinner in the books! Just Wow, what can I say… the positivity was felt throughout the building on this one. A Huge Thank You to our headlining Chefs: @chefbrianlockwood (who we are grateful to have in Chicago!) @philiptessier (who is so loyal he came back for a 2nd Trotter dinner!) and @gavinkaysen (who had a personal connection to my father through a handwritten correspondence that led to a great friendship) Chef Craig Wolf brought us home with a Wagyu course right out of the original cookbook. @kenfredricksonms curated a thoughtful and beautiful wine pairing that matched perfectly with the wonderful food. @ryan.castelaz & @oliviafadden knocked it out with NA cocktail pairings and a warm presence in the bar! The most important moment of the night you will see in these photos. @saorikawano77 of @korinknives flew in from nyc, dining for the first time in 20+ years. She came right to the kitchen, and gifted EVERY chef with a personalized, engraved, beautiful Japanese knife. We were all so moved by her generosity, and it was clear her intentions: to help propel the next generation of chefs forward, to pick up the baton and lead the charge one day, as the headliners are doing now. That is also the mission of Ment’or @mentorbkb who I was so fortunate to partner with on organizing this incredible dinner. All I had to do was open the door, and the talent poured into the building. Thank you to @samocchino for driving in from Minneapolis to help work this dinner! You lit up every room you were in, alongside my lovely partner in crime @imakemoollamoves Thank you @chijannini for stepping up on expo and running a tight ship! And finally, thank you to Chef Toni Robertson @tr60611 who flew in from NYC to help prep the dinner and organize Saori’s visit back to Trotter’s. Thank you for all of your support! FINALLY thank you for @orlyslisteningtable for working the host stand and baking our Best friend @chef_briantsev a birthday cake! You two are a blast. Beautiful photos by Nick Robins @chilledelegance Huge thank you to @davidfyfe_ @liam_otoole05 @blamebutter @flaminhotswitcheese @ksk814 @kolinjuckins

Last night we returned to the storied halls and kitchen of @charlie_trotters this time with the opportunity to cook among my friends @gavinkaysen @chefbrianlockwood in support of Bocuse d’Or USA! As a young chef, Trotter’s books were today’s Instagram, Google and textbooks combined and each one was a revelation of rethinking how we viewed the ingredients we worked with every day whether fish, meat, vegetables (nobody wrote a book on vegetables back then btw). Returning to his kitchen for our second dinner with @dyltrot was an absolute privilege—cooking among friends, meeting new guests and celebrating the last and the present in the same moment.

When I was around 24 years old..I started writing Christmas cards and letters to every well-known chef in the country. My intention was simple, put it out into the world that one day I would meet these people, stand among them as equals, colleagues, friends, and mentors. One of those letters went to Chef Charlie Trotter. I had no expectation of a response. None. But what Chef Trotter did next is something I've never forgotten. Weeks after I sent that letter, a large box arrived in the mail. Inside was every book he had ever written…every single one signed by him personally. I was floored. Inspired. And quietly relieved: the letter had actually reached him. What followed over the years meant even more. Every time I appeared in an article, he would cut it out and send me a handwritten note of congratulations. That gesture, repeated again and again, said everything about who he was, his genuine care for people, his belief in hospitality as a way of giving, and his deep commitment to lifting up the next generation. When he passed, he left behind a legacy of true excellence. His son @dyltrot has since taken on the profound work of honoring that legacy, hosting Guest Chef events at his father's restaurant. Last night, we had the privilege of cooking a meal at that very restaurant for @mentorbkb , an organization built entirely around mentorship, training, and guiding the next generation of chefs into this profession. Beside me in the kitchen were @philiptessier @chefbrianlockwood @toeknee_yang - our own local legend @marabygk It was a magical night, layered with the history of everything that happened in that space long before I ever called myself a chef. In a world where it's so easy to pull up someone's profile with a click, I'd encourage you to write a letter instead. Don't give up on the dream behind it. You may be surprised by what comes back to you…and more than anything, you will receive what you give. So give everything you have, if everything you can achieve is what you're after. My perspective, always: honor tradition, protect legacy, and mentor others to understand the shoulders we all stand on…the ones that give us the platform we have today.

Two weeks out! Join host @dyltrot and Chefs @gavinkaysen , @philiptessier and @chefbrianlockwood for a one-night-only dinner at the iconic Charlie Trotter’s. Three chefs who are helping define modern American fine dining present eight courses, each with a specially paired wine or non-alcoholic beverage. All proceeds support Team USA 🇺🇸 on the Road to Bocuse d’Or 2027. 🎟️ Tickets at mentorbkb.org - link in bio 📍 Seating times on OpenTable - link in bio Limited seats remaining — don’t miss it!

The dishes we whipped up last sunday: 1. Sweetbread on figwood, sumac tahini, tuille - inspired by the great @julien.robillard 2. Scallops, smoked roe, tarragon-cardamom ayran 3. Sourdough pita, zaatar

One night. Three legendary chefs. Eight unforgettable courses. All to benefit Team USA 2027🇺🇸 Ment’or and @dyltrot are bringing together @gavinkaysen (Minneapolis), @chefbrianlockwood (Chicago), and @philiptessier (Napa Valley) for a one-night-only dinner at the iconic @charlie_trotters . Expect an eight-course menu paired with wines or NA cocktails crafted to match every course. This isn’t just a dinner, it’s an experience! 📍 Reserve your seat on OpenTable 🎟️ Buy tickets at mentorbkb.org Links in bio — reserve yours soon; seating is limited! #bocusedorusa #teamusa2027 #inspiringculinaryexcellence

This last Sunday we hosted our @charlie_trotters Guest Chef Series Vol 13: Chicago Rising. Featuring 3 chefs and 1 mixologist under 30 years old: Chef Ryan Fakih @chefryanfakih of Beity @beitychicago Chef Nicolai Mlodinow @chef.nm of Class Act @classactchicago Chef Justin Lerias @jtlerias of Del Sur Bakery @delsur.bakery Mixologist Olivia Fadden @oliviafadden of Beity We were so fortunate to host these young, talented professionals, all destined to leave a lasting impression in the world of hospitality. Their youthful energy was palpable, electrifying the kitchen as they crafted beautiful, delicious bites. One of the most meaningful elements of the night was our “phone-free” experience, where guests were encouraged to store their phones in a phone hotel at the front door. We wanted to provide a space for everyone to be fully present. Tables engaged in uninterrupted conversation, creating a dining room that felt truly alive. In a world that moves quickly, where we’re constantly being inundated with notifications, it was a reminder that the table can still be a sacred space for connection. Nights like this are a reminder that our industry is built on stewardship. It’s our responsibility to create space for the next generation, to champion their voices, and support one another as a community. Hospitality, at its best, takes care of its own. If this evening was any indication, the future is in very capable hands. Beautiful photos by Nick Robins @chilledelegance In partnership with @opentable @opentable_chi

This weekend we had the rare privilege of stepping into a space that carries legacy in its walls, surrounded by some of the most driven, generous, and wildly talented people we’ve ever met. To cook in the kitchen so many greats have walked was humbling in a way that’s hard to put into words. Sharing that energy and working alongside the badasses from the teams at @charlie_trotters , @classactchicago , @delsur.bakery and my family @beitychicago was an honor. Grateful doesn’t even begin to cover it. Here’s to pushing further, cooking harder, and building something that lasts. And most importantly, to the people who make it all worth it! 👊 Photos by the coolest dude ever: @chilledelegance

Announcing the @charlie_trotters Guest Chef Series Vol 13: Ment’or Fundraiser! Booking link in @dyltrot bio. Featuring an eight-course menu from: Brian Lockwood @chefbrianlockwood (Chicago) Chef Gavin Kaysen @gavinkaysen (Minneapolis) Philip Tessier @philiptessier (Napa Valley) This special evening is presented in partnership with Ment’or @mentorbkb , a nonprofit dedicated to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America. Ment’or selects and trains the nation’s most promising chefs to represent the United States at the prestigious Bocuse d’Or. Team USA for Bocuse d’Or 2027 has been officially announced, we are all pulling for them! ABOUT THE HEADLINING CHEFS: Brian Lockwood, a Boulder native, trained under Gary Danko and Thomas Keller at The French Laundry before cooking at top Michelin-starred restaurants across Europe, including El Celler de Can Roca. As Executive Chef of Eleven Madison Park, he led a team of over 100, earned three Michelin stars, and helped the restaurant reach #1 on the World’s 50 Best list. He later consulted on the Emmy-winning series The Bear and is now Chef Partner with Boka Restaurant Group. Gavin Kaysen, the founder of Soigné Hospitality Group and a leading force in Minneapolis dining, with acclaimed restaurants including Spoon and Stable, Demi, and Bellecour. A New England Culinary Institute graduate, he trained across the U.S. and Europe before serving as Chef de Cuisine at Café Boulud, where he earned a Michelin star and the 2008 James Beard Rising Star Chef award. He is a two-time James Beard Award winner and currently serves as President of Ment’or’s Team USA. Philip Tessier, a Culinary Institute of America graduate, trained at some of the world’s most celebrated restaurants, including Le Bernardin and The French Laundry. In 2015, he became the first American chef to podium at the Bocuse d’Or and later coached Team USA to its first gold medal. He is currently Chef and Partner at PRESS in St. Helena, which earned a Michelin star in 2022.

Announcing the 12th installment of the @charlie_trotters Guest Chef Dinner Series: Chicago Rising 🔥 Join us in celebrating 3 Chicago Chefs under 30 years old! Booking link in @dyltrot bio 🔗 Featuring: Nicolai Mlodinow @chef.nm - Class Act @classactchicago (Bucktown); Nicolai’s story starts where many great ones do: feeding people out of love. What started as intimate dinners in his college apartment evolved into formal training at Michelin-starred Temporis under chef Troy Jorge. Today, he leads Class Act, a 13-course communal tasting experience in Bucktown that reflects both technical precision and a deeply personal approach to hospitality. Ryan Fakih @chefryanfakih - Beity @beitychicago (Fulton Market); Trained at Le Cordon Bleu in Paris, Ryan’s path to Chicago was shaped by discipline and inspiration. After watching Chef Grant Achatz on Chef’s Table, he relocated to Chicago to work at Michelin-starred Alinea. In 2024, he opened Beity (Arabic for “my home”) in Fulton Market, the first Lebanese tasting menu restaurant in the United States. His cooking is rooted in Lebanese heritage, expressed through classical French technique. Justin Lerias - Del Sur Bakery @delsur.bakery (Lincoln Square); Born in the Mindanao region of the Philippines, Justin brings a perspective shaped by his heritage. His work bridges Filipino flavors with Midwestern sensibility, resulting in pastries that feel both nostalgic and entirely new. After honing his craft at Lost Larson and leading the pastry program at Big Jones, he launched Del Sur Bakery in 2025. His brilliant creations have quickly made him one of Chicago’s most compelling young talents. The menu will be paired with wines curated by Master Sommelier Serafin Alvarado @finoalvarado and non-alcoholic pairings designed by Michelin-awarded Olivia Fadden @oliviafadden , the head mixologist of Beity. In the spirit of presence and intention, this will be a phone-free experience. Upon arrival, your phone will be secured in our “phone hotel” and returned to you at the conclusion of the evening. This is an invitation to slow down, savor fully, and be present together.

On 2/28 & 3/1, we celebrated our 11th installment of the Charlie Trotter’s Guest Chef Series “Nashville in the North”! We featured four of the greatest Chefs who’ve changed the landscape of cuisine in Nashville. 1. Sam Jett @samuel.jett of Audrey @audreynashville 2. Erik Anderson @airick72 3. Josh Habiger @softarchitect of Bastion @bastionnashville 4. Trevor Moran @trevoromorain of Locust @locustnashville These Chefs created an eight course menu for 90 guests followed by a four course menu for 142 guests. The cuisine was outstanding. The chefs stopped by the tables and the guests came to the kitchen. Young culinarians traveled far to meet the chefs and learn from them. We even had a proposal at the original Kitchen Table! The team never missed a beat. A big shout out to Sam Jett @samuel.jett for headlining again! He and @drucif3r previously did the Koji Dinner back on September 28th! This time they did two courses inspired from @chefcharlietrotter ‘s cookbooks, including a cabbage/potato/truffle terrine! Josh Habiger drove from Nashville solo. He quickly mentored some of our regular young chefs and put @jt_d_cook in charge of his beef & scallop tartare with bergamot & brown butter for the entire service! Ariel Welch @arielmwelch (the Pastry Chef of @locustnashville ) drove up on her own with pounds and pounds of giant ice blocks for her “Tea Ice” dessert! The big show-stopper of the weekend! Erik Anderson @airick72 and Craig Wilmer @ragz.cw flew in to cook from Calistoga. As you can see by the photos, their duck course was absolutely brilliant with a duck liver pate & orange confiture. The wines, as always, were curated by the brilliant Master Serafin Alvarado @finoalvarado and the NA cocktail pairing by the Renaissance Man Ryan Castelaz @ryan.castelaz The intimate photography by Nick Robins @chilledelegance who has an eye for special moments. Truly a magical weekend with an outstanding group.